The summer months call for parties, BBQ’s and chilled, sweet desserts. This no bake cheesecake has all the ingredients to make this a summer smash!

My kids loved my recent recipe of my Mississippi Mud cookies, in fact two days later they were asking me to make them again. I didn’t want to make the exact same thing, so I turned their new favorite cookies into a no bake cheesecake which is a dessert they always seems to love.

So enjoy this summer sensation as a family, at a BBQ or pool side party.
Enjoy! XOXO San

How do you make Mississippi Mud Pie No Bake Cheesecake?

Chocolate Crust

Using a food processor, crush the graham crackers into coarse crumbs. Mix 1 1/2 cups of the crumbs and the melted butter in a mixing bowl until combined.

Press into the bottom of a cheesecake pan or two pie pans. Set in the fridge to chill.

Milk Chocolate Cheesecake

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted. If it needs more time, microwave for another 30 seconds then stir. Let it cool to room temp.

Beat cream cheese, butter, sugar, chocolate, and vanilla extract in large bowl until smooth. Now stir in Cool Whip until they are well combined; spread over prepared crust.

Top with 2 cups of miniature marshmallows and 1 1/2 cups of pecans. Then set in the fridge to chill until filling is slightly firm.

Chocolate Frosting

Stir together powdered sugar and vanilla in a medium mixing bowl then set aside.

In a small sauce pan combine the butter, milk, and cocoa powder over medium heat. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat and pour into the bowl powdered sugar and vanilla, whisk until smooth.

Let it cool for 5-8 minutes. Using a spoon, drizzle large amounts of frosting over the cheesecake. I used all but 1/4 and then saved the rest to dip animal crackers in, but you can use as much as you’d like.

You can add more pecans and marshmallows on top of the frosting if you’d like. Place back in the fridge for another hour to let the filling set. Serve, and enjoy!

My favorite kitchen tools used to make this Mississippi Mud Pie No Bake Cheesecake:

This post may contain affiliate links. See my Full Disclosure for further details.

KITCHENAID MIXER: I love my Kitchen aid mixer and use it almost daily. For cookies, breads, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.

SPRING FORM PAN: I don’t use this in many recipes but when I need it, it is sort of crucial. I love using this for cakes, quiches and really anything no bake like dips.

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.

Instructions

Chocolate Crust

Using a food processor, crush the graham crackers into coarse crumbs. Mix 1 1/2 cups of the crumbs and the melted butter in a mixing bowl until combined.

Press into the bottom of a cheesecake pan or two pie pans. Set in the fridge to chill.

Milk Chocolate Cheesecake

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted. If it needs more time, microwave for another 30 seconds then stir. Let it cool to room temp.

Beat cream cheese, butter, sugar, chocolate, and vanilla extract in large bowl until smooth. Now stir in Cool Whip until they are well combined; spread over prepared crust.

Top with 2 cups of miniature marshmallows and 1 1/2 cups of pecans. Then set in the fridge to chill until filling is slightly firm.

Chocolate Frosting

Stir together powdered sugar and vanilla in a medium mixing bowl then set aside.

In a small sauce pan combine the butter, milk, and cocoa powder over medium heat. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat and pour into the bowl powdered sugar and vanilla, whisk until smooth.

Let it cool for 5-8 minutes. Using a spoon, drizzle large amounts of frosting over the cheesecake. I used all but 1/4 and then saved the rest to dip animal crackers in, but you can use as much as you'd like.

You can add more pecans and marshmallows on top of the frosting if you'd like. Place back in the fridge for another hour to let the filling set. Serve, and enjoy!

Notes

Total time does not include time to chill.

PS: If you want to make this into a pie, easy! Beware this recipe will make two!

A light and fluffy milk chocolate cheesecake, with a chocolate crust, topped with a chocolate fudge frosting with marshmallows and pecans; a twist on your classic Mississippi Mud Pie.

Ingredients

Chocolate Crust

2 packages of chocolate graham crust, equal to 1 ½ cups

6 tablespoons butter, melt

9 inch cheesecake pan or 2 9 inch pie pans, you can also buy the pie crust and skip this part. If you need one pie, cut the recipe in half.

Chocolate Frosting

½ cup butter

1/3 cup milk

6 tablespoons unsweetened cocoa

3 ½ cups powdered sugar

1 teaspoon vanilla extract

Milk Chocolate Cheesecake

2 – 8 ounce cream cheese

½ cup white granulated sugar

2 container Cool Whip

8 ounces Ghirardelli Milk chocolate chips

1 ½ teaspoons vanilla extract

¼ cup butter, softened

2 cups miniature marshmallows

1 1/2 cups pecan halves, coarsely chopped

Directions

Chocolate Crust

In a food processor add both packages and process until cookies resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of pie pan. Set in the fridge until ready to use.

Chocolate Frosting

In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.

Let it cool for a few minutes, 5-8 minutes. Using a spoon, drizzle large amounts of frosting over the cheesecake. I used all but 1/4 and then saved the rest to dip animal crackers in, but you totally could have used all the frosting.

Milk Chocolate Cheesecake

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted, you may need to stick it back in the microwave for another 30 seconds. Set aside and cool to room temp, or cool to the touch.

Beat cream cheese, butter, sugar, chocolate, and vanilla extract in large bowl until smooth. Now stir in Cool Whip until they are well combined; spread over prepared crust. Now top with 2 cups of miniature marshmallows and 1 1/2 cups of pecans. Then set in the fridge to chill until filling is slightly firm. Meanwhile make frosting. Add frosting to the top of cheesecake, over the marshmallows and pecans, I like to add a few extra marshmallows and pecans on top of the frosting too. Now put back in the fridge and chill for another hour.

That looks really good. My sister-in-law used to make a pie like this for every family gathering, sadly, she is moved away and we don’t get her delicious mud pie anymore. Yours sounds really good. Maybe I’ll surprise the family and make it one day.

I’ve already pinned this, but I saw it on Freedom Fridays and had to come admire it some more! I am a cheesecake fanatic, and I’ve never seen a Mississippi Mud cheesecake, so I’m pretty pumped to try this one. Looks awesome!

OMG this looks so good it makes me want to run out and get everything I need to make it right now!! I’ve already been to the store once today… so maybe tomorrow! Yes, we’ll start early and it will be a “cooking adventure” with the kiddo!!

Oh my, that just looks sinful! lol Yum, yum, yum. Definitely pinning, and I love that it’s no bake. Perfect for summer! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

What a gorgeous CHEESECAKE that involves maybe my favorite cake EVER! Honestly, lady, you’re killing it with these recipes, and I kind of want to make everything in my own kitchen, which is equally awesome and horrifying. (For my waistline, that is. Haha.)

Thanks for sharing such a beautiful recipe, and thanks for sharing it with us at last week’s That’s Fresh Friday! I hope to see you back at tomorrow’s link-up, and I hope you have a great 4th!

Saw your feature over at Mostly Homemade Mom and had to stop by! Wowzers! This cheesecake looks amazing. I love Mississippi Mud anything! I’d be thrilled if you linked this up to my Creative Ways Link Party that’s live right now. Hope to see your there!
Blessings,
Nici

Thanks, these look good.
‘Problems of getting similar items in the U.K’…What can I use in place of ‘Cook-Whip’ please? Any advice would be gratefully received.
Can I use whipped cream in place of it? ‘Graham Crackers’, we don’t get here either, can easily substitute chocolate digestive biscuits for crumb crust, that’s no problem.
Really love Pecans, digestive crust, cream cheese & chocolate that’s why this appeals to me, looking forward to making this….
Many thanks, Odelle Smith ( U.K )

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